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3 cups pastry flour
2/3 teaspoon salt
3 teaspoons baking powder
4 tablespoons shortening
2 tablespoons sugar
1/2 cup currents
2/3 cup milk

Sift together flour, salt, and baking powder.  Rub in shortening with fingers.  Add sugar and currents and mix to a soft, light dough with milk.

Pat or roll out on a floured board, to half an inch thickness.  Cut in small rounds and bake on a greased pan at 375 degrees for 10 to 12 minutes.  Serve hot.

1 1/2 cups pastry flour

2/3 cup vegetable shortening

2/3 teaspoon salt

About 1/3 cup ice cold water

Sift flour and salt together, and rub in shortening with tips of fingers.  When mixture looks like coarse bread crumbs, moisten, using only just enough water to wet flour – not enough to make it at all sticky.  Turn onto a floured board, roll out once and use for any rich pie.

2 cups milk
3 slightly beaten eggs
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla

Put 1 3/4 cups milk in a saucepan.  Cover and bring to boiling point.  Reduce heat.  Combine eggs, sugar, salt, and remaining milk.  Add to scaled milk, stirring constantly.

Cook, stirring constantly, until a coating forms on a spoon.  Remove and cool.  Add vanilla.

Serve in tall glasses with whipped cream and coconut.

Makes 2 1/4 cups custard.

4 cups milk

3 cups heavy cream

1 cup sugar

1 tablespoon lemon extract

1/4 teaspoon salt

2 cups fresh peach pulp

Pare and pit peaches.  Stew until soft.  Rub through a sieve.  Then mix ingredients in the order given.  Add peach pulp and freeze.  Let stand 2 hours before serving.

2 tbsp. canola oil
1 medium onion, diced
1 medium bell pepper, diced
2 celery stalks, diced
1 (15 oz.) can tomatoes diced
1 medium head of cabbage, chopped
1/2 stick of butter
1 (16 oz) pkg. cheddar cheese
1 C milk
1 tsp. flour

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